Inspired living

Parmesan-Roasted Okra with Corn Recipe

Parmesan-Roasted Okra with Char-Grilled Corn Recipe

Credit: Lisa Guy

Okra has been used traditionally as a food and medicine for hundreds of years in South America, Africa and the Middle East. Okra provides a good dose of vitamin K, calcium and magnesium for strong, healthy bones and blood clotting, and B vitamins, including folic acid, which is important for pregnant women.

Serves: 3-4



  • 12 handfuls okra
  • Olive oil
  • Pinch sea salt & pepper
  • 1 corn cob
  • Small handful grated parmesan
  1. Preheat oven to 200°C.
  2. Toss okra with a little olive oil, sea salt and pepper.
  3. Lay on baking tray and bake for 20 mins.
  4. Boil corn cob and, when cooked through, place on grill to char.
  5. Cut corn kernels off cob and toss through okra.
  6. Sprinkle with parmesan and return to oven for 5 mins. Serve.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .